100% natural: a genuine luxury product, our 48% fat in dry matter Gouda is made using milk produced under controlled conditions. After production, the cheese is left to mature on spruce wood boards in our natural storage facility. Natural maturation on spruce wood boards is what gives our naturally ripened cheese varieties their most important quality feature: their ultra-aromatic flavour. 48% fat in dry matter Gouda slices are perfect for sandwiches and cheese boards.
*100g nutritional values relate to the medium ripened slices
Inside, consistency: ivory to golden yellow coloured, matte shine, a few round to oval, pea-sized holes, firm yet supple dough
Smell, taste: mild to slightly spicy, slightly salty
Saturated lipids (g)
Snacks & sandwiches
QUALITY YOU CAN TASTE
We monitor the careful manufacture of our products and employ strict quality checks. This applies particularly to our 45% fat in dry matter Belsagio. Sold in a naturally ripened wheel, its aromatic taste is a hit not just with Sachsenmilch colleagues, but also with our customers in industry and food retail.
48% fat in dry matter Gouda is one of the most popular cheeses among German consumers. In addition to the popular 48% fat in dry matter Gouda, we offer high-quality product variety for industry and food retail.
CUSTOMER-CENTRIC – MOMENTS OF INDULGENCE YOU WON’T REGRET
We offer low-fat mozzarella, Gouda, Maasdam and Edam for light moments of indulgence. You can continue to enjoy our luxury products during pregnancy too.
CUSTOMER SERVICE – FREEZING MADE EASY
If necessary, our cheese, especially our mozzarella blocks, can be frozen and defrosted once following our recommended process steps. Please feel free to contact us and let our product managers advise you.
SELECTED INGREDIENTS FOR MOMENTS OF INDULGENCE
We offer our cheese lovers vegetarian gourmet products for real moments of indulgence.
GERMANY’S LARGEST NATURAL MATURATION STORAGE FACILITY
At our natural maturation facility we draw on the long-standing experience of our master cheesemakers and state-of-the-art production technology. More than 140 cheese wheels and up to 112 blocks of cheese are left to mature at their own pace on spruce wood boards.